Shrimp and Zucchini Risotto

Method

1. Clean the shrimp: remove heads, shells, and devein. Reserve the heads and shells for the broth. Cut the shrimp meat into large pieces, season with salt and pepper, and refrigerate.
2. Finely slice the onion. Set aside some for the zucchini and some for the shrimp broth.
3. In a pot, heat a drizzle of oil and sauté the remaining onion and the shrimp heads and shells for a few minutes until fragrant.
4. Deglaze with a generous splash of gin (or white wine), and let the alcohol evaporate.
5. Add water to cover, bring to a simmer, and cook for 10 minutes to make a shrimp stock.
6. Meanwhile, slice the zucchini thinly. Add the zucchini trimmings (ends and peels) to the shrimp stock.
7. In another pan, heat a little oil and cook the sliced zucchini with a pinch of salt and pepper. Deglaze with gin and cook until tender, about 10 minutes.
8. Transfer the cooked zucchini to a blender, add a few mint leaves, and blend into a smooth cream. Adjust seasoning.
9. Start the risotto: in a large pan, heat a drizzle of oil, add the rice, and toast for 2 minutes until translucent.
10. Begin adding the strained shrimp stock, one ladle at a time, stirring constantly. Cook the rice for about 10 minutes until al dente.
11. Add the zucchini cream to the risotto and stir to combine. The risotto should turn a beautiful green.
12. Add the reserved shrimp pieces and stir gently until just cooked through.
13. Finish with a drizzle of extra virgin olive oil (no butter) to create the 'onda' consistency. Serve immediately.